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Reader lunch: Fred's, Sydney
24.01.2017

Beat the queues to Sydney's most sought-after table and join us for a knockout summery lunch at Fred's.

Greg Malouf returns to Dubai
24.01.2017

After spending the past 12 months writing books and doing one-off dinners the Australian chef is poised to open an exciting new restaurant in the Middle Eastern capital.

Merivale’s The Chicken Shop opens this week
24.01.2017

Ben Greeno’s long-awaited side-hustle, The Chicken Shop, is opening on Australia Day, right next to The Paddington.

Nour Sydney kicks off guest chef series
23.01.2017

Ghostboy Cantina did it with Temp Taquero in Dixon House and at Tio's. Automata did it with Auto.Lab. And now Nour, the powder-pink themed modern Lebanese eatery in Surry Hills, is joining the club with a guest chef series, too.

Our third Chinese-language edition is out now
23.01.2017

Dedicated to being the best guide to Australia, our latest Chinese-language edition includes a checklist of the country's essential new restaurants, our most beautiful beaches, and much more.

Blanca Bar & Dining to open in Bondi this week
23.01.2017

Bjorck describes the food as "European-style," but with "nice fresh Japanese flavours".

Jackalope hotel opens on the Mornington Peninsula
20.01.2017

Glamour, sophistication and luxury have arrived on the Peninsula, with a crack-team of staff assembled to make it a success.

Stokehouse, Melbourne Review
19.01.2017

An Australian dining landmark rises from the ashes: the Stokehouse is back ready to please the crowds for at least another generation to come, writes Michael Harden.

Broccoli soup with Gorgonzola toasts


Here we've reserved the very tops of the florets and sautéed them separately for a garnish, and cooked the stalks for the soup base. By all means use all the broccoli in the soup - the texture will just be a little grainy.

You'll need

1 tbsp olive oil 1 onion, diced 4 garlic cloves, bruised 2 heads (750gm) broccoli, top of the florets removed, stalks chopped 1 potato (240gm), peeled and chopped 1 litre (4 cups) chicken or vegetable stock 185 ml pouring cream 4 thick slices rye bread 2 tbsp butter, plus extra melted for brushing 125 gm Gorgonzola, crumbled

Method

  • 01
  • Preheat oven to 200C. Heat oil in a saucepan over medium-high heat, add onion and garlic and sauté until tender (5 minutes). Add broccoli stalks, potato and stock, bring to the boil, then reduce to a simmer and cook until stalks and potato are tender (13-15 minutes). Cool briefly, then purée with a hand-held blender, or in an upright blender. Season to taste, stir in cream and bring back to a simmer.
  • 02
  • Meanwhile, place rye bread on an oven tray and brush with melted butter, then bake in oven until starting to turn golden (4-6 minutes). Top with cheese and bake until cheese melts (3-5 minutes).
  • 03
  • Heat remaining butter in a frying pan over high heat, add broccoli florets and sauté until tender (3-5 minutes).
  • 04
  • Top soup with broccoli florets and serve with cheese toasts.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2016

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